Been at it again this month. Bread making, I mean. You knew that from the image, right?
Several efforts so far this month and March isn’t even half-way through its course. Winter remains firmly entrenched here, and spring – or any time without a thick layer of snow – looks far away. So it’s a good time to be making bread.
First up: banana bread. I haven’t made many fruit loaves – mostly raisin-cinnamon – but have always wanted to try this. And it’s not a yeast bread: rather a soda/quick bread. We had some over-ripe bananas on hand, and I had both the time and a new recipe from the latest (Mar 2014) issue of Canadian Living magazine.
I followed the recipe reasonably closely, but found the dough far too moist. I added more unbleached white flour to thicken it. Not sure if that was a good idea, but the result was good. I baked the loaf in a pan in the oven for about 60 minutes – a long time for bread. Still not sure it rose fully, but it wasn’t hard or doughy: the crumb was firm but soft. I count it a success.
BTW, I’ve been using the Compliments’ unbleached flour of late and I’m not sure about it. I think I may switch back to Robin Hood or Five Roses brand when my bag is empty.
I also added a handful of raisins to the dough, not called for by the recipe. Can’t help but tinker. Next time I will try cranberries.
The result has been a tasty dessert. I haven’t tried it toasted – one portion of the top has a tendency to crumble, so I don’t want it to break apart in the toaster. But plain, with a bit of marg, it’s very pleasant. No, we don’t often use butter, but that’s something I’m mulling over.*
I have an urge to put cinnamon in it next time. Or to tweak the recipe for making a cinnamon-raisin bread instead of banana. Probably would need some adjustments in the hydration, maybe not need the extra flour, too.